26 



BULLETIN 956, U. S. DEPARTMENT OE AGEICULTTJEE. 



trays, and steamed for 5 minutes to soften the hulls so that the 

 shelling could be done more readily. The shelled beans were filled 

 into the cans and enough 3 per cent brine was added to cover the 

 beans. The usual tests in No. 2 and No. 3 tin cans and pint and quart 

 glass jars at 100°, 109°, and 121° C. were carried out. No cooling 

 in water was made. Figures 23 to 26 show the rise in temperature 

 at the center of the cans for both tin and glass containers. 



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90 

 N 70 



30 



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 r/ME /NM/NUT£S 



Fig. 23. — Time-temperature relations for 

 soy beans (Easy Cook) in 3 per cent 

 brine when processed in No. 2 tin cans 

 at 100°, 109°, and 121° C. These 

 curves were plotted from temperature 

 readings made at intervals of J min- 

 ute and 1 minute. Rise in tempera- 

 ture when processed : A, At 100° C. ; 

 B, at 109° C. ; B, at 121° C. 















/ 













\n 



' — 











r 



























































































\ 



















/30 

 ISO 

 I/O 

 /OO 

 90 



^ao 



ft 60 

 \ 

 GO 



^O 



30 



SO 



/a 

















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V 



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10 



20 SO ■^O SO 

 TI/^E /N /^/NUTES 



eo 70 



Fig. 24. — Time-temperature relations for 

 soy beans (Easy Cook) in 3 per cent 

 brine when processed in No. 3 tin cans 

 at 100°, 109°, and 121° C. These curves 

 were plotted from temperature readings 

 made at intervals of J minute and 1 

 minute. Rise in temperature when proc- 

 essed : A, At 100° C. ; B, at 109° C. ; D, 

 at 121° C. 



The temperature rises very rapidly during the first part of the 

 processing period. When it approaches to within 2 or 3 degrees of 

 that of the retort, or bath, the rise in temperature is much slower 

 than in the string beans. The soy beans contain a very soluble 

 protein which quickly cooks out into the surrounding liquid, the 

 viscosity of which soon becomes such as to stop all convection cur- 

 rents. The heat then passes inward by conduction, which is com- 

 paratively slow. The cooling in air is considerably slower than in 

 string beans or peas. No cooling in water was made, but it would 



